Black-Bean Soup

Canned black beans take on new life when simmered with herbs and seasonings and garnished with corn and smoky diced ham.

Total Time: 0:50

Prep: 0:15

Cook: 0:35

Level:
Easy

Yield:
10 cups

Serves:
6

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Ingredients

2 tbsp. olive oil

1 large onion

1 green bell pepper

2 large plum tomatoes

4 clove garlic

1½ tsp. dried oregano

1½ tsp. ground cumin

1 Dried Bay leaf

3 can black beans

5 c. reduced-sodium chicken stock or broth

1 c. frozen whole-kernel corn

1 c. diced smoked ham

¼ c. chopped cilantro

1 tsp. hot-red-pepper sauce

sour cream

cilantro sprigs

Lime wedges

Directions

Heat oil in a 5-quart soup pot over medium-high heat; add onion, bell pepper, and tomatoes. Sauté 10 minutes or until onions and peppers have softened. Stir in garlic, oregano, cumin, and bay leaf, then stir in beans and cook 2 minutes, stirring constantly. Add stock and bring to a boil; reduce heat to medium-low, cover, and simmer 20 minutes.

Using a stick blender, puree soup until about half of the black beans are pureed (or, if using a regular blender, puree half of the soup). Stir in corn, ham, cilantro, and hot-pepper sauce. Cook over medium heat 3 to 4 minutes longer, until corn and ham are heated through.

Ladle into bowls. Garnish with a dollop of sour cream, cilantro sprigs, and a squeeze of lime, if desired.